Take this traditionally Mediterranean appetizer south of the border when you use our Cilantro & Roasted Onion Olive Oil.
Quick, easy and delicious, it’s a great reason to keep a couple cans of garbanzo beans in the cupboard.
1 16 oz can of chickpeas or garbanzo beans
2 tablespoons The Olive Scene Cilantro & Roasted Onion Olive Oil
2 tablespoon The Olive Scene Garlic Olive Oil
¼ cup tahini
¼ cup water
3 tablespoons The Olive Scene Sicilian Lemon Balsamic Vinegar
¾ teaspoon salt
¼ teaspoon ground cumin
¼ cup roasted red peppers or red pepper relish (available at The Olive Scene)
Drain chickpeas. Combine all ingredients in blender or food processor.
Blend for 2 minutes on low, then 2-3 minutes on high until thoroughly blended and smooth.
Chop or slice thinly, the roasted red peppers and add as a garnish
Serve immediately with toasted pita bread, or vegetables, or cover and refrigerate. Use within 3 days.
recipe adapted from The New Best Recipe